US6893674B2 - Processed cheese made with soy - Google Patents

Processed cheese made with soy Download PDF

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Publication number
US6893674B2
US6893674B2 US10/207,591 US20759102A US6893674B2 US 6893674 B2 US6893674 B2 US 6893674B2 US 20759102 A US20759102 A US 20759102A US 6893674 B2 US6893674 B2 US 6893674B2
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Prior art keywords
cheese
sodium
soy
phosphate
mixtures
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US10/207,591
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US20040018292A1 (en
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Ted Riley Lindstrom
Isabelle Laye
Glenn MacBlane
Fu-I Mei
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Intercontinental Great Brands LLC
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Kraft Foods Holdings Inc
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Assigned to KRAFT FOODS HOLDINGS, INC. reassignment KRAFT FOODS HOLDINGS, INC. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: MACBLANE, GLENN, LAYE, ISABELLE, LINDSTROM, TED RILEY, MEI, FU-I
Priority to CA002435818A priority patent/CA2435818A1/en
Priority to JP2003280377A priority patent/JP4088219B2/ja
Priority to BR0302501-2A priority patent/BR0302501A/pt
Priority to AU2003227285A priority patent/AU2003227285B2/en
Publication of US20040018292A1 publication Critical patent/US20040018292A1/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/093—Addition of non-milk fats or non-milk proteins

Definitions

  • the present invention relates generally to a method of preparing a nutritionally modified processed cheese product. More particularly, the present invention relates to a processed cheese product enriched with high levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese.
  • Processed cheese widely available in sliced and loaf forms, has become one of the most popular selling cheese products. Processed cheese products are particularly popular with children. Therefore, opportunities to increase the nutritional values and/or health benefits of processed cheese products without significantly impacting the organoleptic properties of the resulting product would be highly desirable.
  • Process cheese is conventionally prepared by grinding, and/or mixing while heating, one or more varieties of milk fat-containing natural cheeses, such as, for example, Cheddar cheese, Colby cheese, Swiss cheese, Brick cheese, Muenster cheese, Pasta Filata cheese, washed curd, and granular curd cheese.
  • the resulting cheese is then blended with other dairy products, such as non-fat dry milk and whey solids, and emulsifying salts, such as disodium phosphate, at temperatures which are sufficiently elevated to pasteurize the cheese, to produce a homogeneous, pumpable, fluid cheese material that may be formed into sheets, slices, or other desired forms.
  • process cheese There are three general types of process cheese: pasteurized process cheese, pasteurized process cheese food, and pasteurized process cheese spread. These process cheeses have certain characteristics that are desirable to cheese consumers. They all have a smooth, creamy texture and a slight firmness that is attributable to the presence of at least 20 percent fat in the process cheese formulation. Based on the Standards of Identity, the main differences between the three types of process cheese are their moisture and fat content, and the use of optional ingredients in their manufacture. These cheeses typically are made in large quantities using a horizontal cooker (sometimes called a laydown cooker). Often, the process cheese is then automatically packaged in airtight cartons.
  • a horizontal cooker sometimes called a laydown cooker
  • soybeans have been the primary source of protein in Asian countries, and in recent years the popularity of soy-based products has increased in the United States. Along with a tendency to lower cholesterol levels, soybeans have recently been linked with, or suggested as having a possible role in, inhibiting cancerous or tumor cells. Additionally, soy protein contains an amino acid profile that is among the most complete of all vegetable protein sources, and resembles, with the exception of the sulfur-containing amino acids, the pattern derived from high-quality animal protein sources. Thus, efforts have been made to incorporate soy into a wide variety of foods.
  • U.S. Pat. No. 3,982,025 (Sep. 21, 1976) provides a method for the production of a spreadable soy cheese product.
  • An aged soy cheese (prepared by fermenting soy milk with a lactic acid cheese starter culture) is mixed with an edible oil (about 45 to about 60 weight percent based on the weight of dry solids in the soy cheese), emulsifying salts, and water under high shear and high temperature conditions.
  • the resulting spread contains about 11 weight percent soy protein.
  • U.S. Pat. No. 4,080,477 (Mar. 21, 1978) relates to the production of a processed cheese-like product containing soy cheese.
  • a casein-containing material e.g., caseinates, dairy cheese, dairy cheese curd, whole milk solids, skim milk solids, and mixtures thereof
  • an emulsifying salt are added to soy cheese curd under relatively high shear conditions while heating to about 50-85° C.
  • the casein-containing material is present in an amount sufficient to provide at least one part by weight casein per 100 parts by weight soy cheese and preferably about one to ten parts by weight casein per 100 parts by weight soy cheese.
  • U.S. Pat. No. 4,303,691 (Dec. 1, 1981) provides a proteinaceous food product simulating cheese comprising a blend of soy protein (e.g., soy isolate, cold insoluble soy fraction, or mixtures thereof), gelatin, hydrocolloid gum, fat, and water.
  • soy protein e.g., soy isolate, cold insoluble soy fraction, or mixtures thereof
  • gelatin e.g., soy isolate, cold insoluble soy fraction, or mixtures thereof
  • hydrocolloid gum e.g., soy isolate, cold insoluble soy fraction, or mixtures thereof
  • U.S. Pat. No. 4,349,576 (Sep. 14, 1982) provides a method for producing soy isolates.
  • the soy isolates can be used to replace about 20-60 percent caseinate in a meltable imitation cheese.
  • U.S. Pat. No. 4,678,676 provides a method of producing a cheese-like emulsified food by blending tofu, an oil or fat, a heat coagulable protein (e.g., whey protein concentrate), and a stabilizer and then heating the blend to gel the protein component.
  • a heat coagulable protein e.g., whey protein concentrate
  • U.S. Pat. No. 5,858,449 provides an isoflavone-enriched soy protein product which can be incorporated into, for example, imitation processed cheese spreads.
  • Such spreads were produced by first preparing a dry blend of rennet casein, soy protein product, and whey. Separately, a blend of oil, water, and emulsifying salts were mixed in a processed cheese cooker. The dry blend and lactic acid were added slowly to the mixture in the cheese cooker, and the resulting mixture was heated to produce a soy-based imitation processed cheese spread.
  • soy protein in a product which more closely mimics the flavor and textural attributes of typical dairy-based processed cheese products.
  • the present invention provides organoleptically pleasing processed cheese products having significant levels of soy protein.
  • the present invention provides a method to produce a processed cheese product containing significant levels of soy protein.
  • the product of the current invention is produced by subjecting a mixture of soy protein, a dairy protein, a dairy fat, and water to high-shear to form an aqueous emulsion.
  • the aqueous emulsion is blended with natural cheese and emulsifying salts, and heated to form a homogeneous, pumpable, fluid cheese material that may be formed into sheets, slices, or other desired forms.
  • a first emulsion is formed by homogenizing a mixture of a soy protein source, whey, water and milkfat.
  • a second emulsion containing a milk protein source, milkfat, a food grade acid, and water is formed without homogenization.
  • the two emulsions are mixed with natural cheese in a blender, and then cooked in the presence of emulsifying salts to produce a homogenous, pumpable, fluid cheese material that may be formed into sheets, slices or other desired forms.
  • Optional ingredients such as flavors, spices, or other foods may also be added to the cheese mixture, to provide a flavored process cheese or process cheese combined with other foods.
  • Process cheese products containing between about 9 to about 12 percent soy protein while maintaining the desired organoleptic properties of process cheese may be produced by the process of the current invention.
  • FIG. 2 is a flowchart illustrating another embodiment of the current invention.
  • FIG. 1 One preferred embodiment, depicted in FIG. 1 , starts with a mixture of soy protein, whey, water, and milkfat. This mixture is emulsified in a homogenizer at 3000 psi. Next, the homogenized mixture is blended with natural cheese in a blender, preferably a ribbon blender. The mixture is then transferred to a cooker where it is heated to about 165 to about 180° F. for about 0.5 to about 5 minutes in the presence of emulsifying salts to form a homogeneous mass. The product is then packaged (e.g., loaf or slice form).
  • FIG. 2 A second embodiment of the present invention is depicted in FIG. 2 .
  • two dairy emulsions are prepared and blended with natural cheese to produce the final product.
  • the first emulsion is prepared by blending a soy protein ingredient, whey, water, and milkfat and homogenizing the mixture at a pressure of 3000 psi.
  • a second emulsion is prepared by mixing milk protein concentrate, water, milkfat, and lactic acid in a Breddo Likwifier mixer.
  • the first and second emulsions are blended with natural cheese in a blender, preferably a ribbon blender.
  • This mixture is transferred to a cooker, where it is heated to about 165 to about 180° F., in the presence of emulsifying salts to form a homogeneous mass.
  • the product is then packaged in suitable or desired forms (e.g., slice or loaf form).
  • the soy protein ingredients used to practice the invention include conventional and commercially available soy concentrates and isolates.
  • Especially preferred soy isolates contain about 84 to about 90 percent protein, about 1 to about 3 percent fat, about 0.1 to about 4 percent carbohydrate, and about 0.1 to about 0.3 percent dietary fiber.
  • Especially preferred soy concentrates contain about 60 to about 75 percent protein, 0 to about 2 percent fat, about 20 to about 26 percent carbohydrate, and about 18 to about 26 percent dietary fiber.
  • Suitable soy concentrates and soy isolates are available commercially from, for example, Protein Technologies International (St. Louis, Mo.) and ADM (Decatur, Ill.).
  • Natural cheeses suitable to practice the current invention include any conventionally produced natural cheese except soft cheeses, (i.e., cottage cheese, cream cheese, and Neuchatel cheese).
  • soft cheeses i.e., cottage cheese, cream cheese, and Neuchatel cheese.
  • Especially preferred cheeses for use in the current invention include Cheddar cheese, Colby cheese, Swiss cheese, Brick cheese, Muenster cheese, Pasta Filata cheese, washed curd, and granular curd cheese.
  • dairy protein ingredients can be employed in the process of the invention.
  • dairy ingredients include non-fat dry milk (NFDM), whey powders, casein, and milk protein powders or concentrates.
  • Preferred dairy protein ingredients are commercially available as milk protein concentrate under tradenames ALAPRO 4850 (MPC85), ALAPRO 4700 (MPC70), ALAPRO 4560 (MPC56), ALAPRO 4420 (MPC42), and ALAPRO 4424 from New Zealand Milk Products, Inc. (New Zealand), and MPC80, MPC56, and MPC42 from Murray Goulburn (Australia); mixtures can also be used if desired.
  • These dairy ingredients may also be prepared by conventional procedures known by those of skill in the art.
  • the dairy ingredients are generally characterized by their milk protein content. For example, MPC70 contains about 70 percent of crude protein. Generally, commercial milk protein powders contain about 1 percent fat.
  • the dairy protein ingredients employed in the process of the invention generally range from about 7 to about 20 percent of the total weight of the soy-containing processed cheese product, and preferably range from about 9 to about 12 percent.
  • milkfats can be employed in the process of the invention.
  • These milk fats include cream, dried sweet cream, anhydrous milk fat, concentrated milk fat, and mixtures thereof.
  • Such milk fats are commercially available from sources known by those of skill in the art, such as, for example, Kraft Foods, Inc. (Northfield, Ill.), Land O'Lakes (Tulare, Calif.), Dairy Gold (Kilmallock, Ireland), New Zealand Milk Products, Inc. (Victoria, Australia), and Dairy farmers of America (Dairy Farmer Coop.—telephone number (888) 385-4711).
  • the milk fat employed in the process of the invention generally ranges from about 2 to about 20 percent of the total weight of the cheese product or process cheese base being produced, and preferably ranges from about 7 to about 12 percent.
  • Any edible acid may be used in the process of the invention, such as lactic acid, acetic acid, citric acid, and the like; lactic acid is generally preferred.
  • the emulsifying agents employed in the manufacture of processed cheeses are generally one or mixtures of two or more of the following:
  • monosodium phosphate disodium phosphate, dipotassium phosphate, trisodium phosphate, sodium metaphosphate, sodium hexametaphosphate, sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, sodium citrate, potassium citrate, calcium citrate, sodium tartrate, and sodium potassium tartrate.
  • ingredients include any edible substance which, either alone, or in combination with other ingredients, imparts a desirable taste, color, and/or other benefit to the cheese product or process cheese base being manufactured.
  • the amount and type of these ingredients that may be employed in the process of the invention depend upon the desired color and flavor of the final cheese product or process cheese base being produced.
  • An emulsion containing 7.6 pounds soy protein isolate, 5.3 pounds dry whey, 17.2 lbs water, and 6.5 pounds milkfat was mixed in a high-shear mixer and homogenized in a two-stage homogenizer at 2500 psi and 500 psi.
  • the emulsion was blended with 25.2 pounds natural cheese.
  • the blend was transferred into a cooker, mixed with 1.9 pounds of emulsifying salts (i.e., disodium phosphate, monosodium phosphate, and sodium chloride), and cooked to 175° F. for 1 minute.
  • the cooked emulsion was then hot-packed into both loaf and sliced forms.
  • the resulting product had a penetrometer firmness of 11 mm (using a Precision Scientific Universal Penetrometer with a 41.3 g aluminum cone). Normally, conventional process cheese has a penetrometer firmness value ranging from about 10 mm (very firm) to about 18 mm (very soft).
  • a grilled cheese sandwich made from the sliced form had a good melt rating of 2.5 on a subjective scale of 0 (no change in shape) to 5 (cheese liquefies and soaks into bread).
  • the first emulsion was prepared by mixing 7.6 pounds soy protein isolate, 5.3 pounds dry whey, 17.2 pounds water, and 6.5 pounds milkfat, and homogenizing in a 2-stage homogenizer at 2500 psi, and 500 psi.
  • the second emulsion was prepared by mixing 5.5 pounds of milk protein concentrate, 5.9 pounds of water, 6.2 pounds of milkfat, and 0.2 pounds of lactic acid to adjust the pH. The second emulsion was not homogenized. Both emulsions were then blended with 10.2 pounds natural cheese.
  • the blend was transferred into a cooker, mixed with 1.9 pounds of emulsifying salts (i.e., disodium phosphate, monosodium phosphate, and sodium chloride), and heated to 175° F. for 1 minute.
  • emulsifying salts i.e., disodium phosphate, monosodium phosphate, and sodium chloride
  • the final cooked emulsion was then hot-packed into both loaf and sliced forms.
  • the resulting loaf has a penetrometer firmness of 9 mm and a grilled cheese sandwich made from the sliced form had a good melt rating of 3 on the same 0 to 5 point scale as described in Example 1.
  • a low fat (about 6 percent) process cheese was made by combining 9.9 pounds soy isolate, 7.3 pounds dry whey, and 3.6 pounds maltodextrin (10 DE) with 28.4 pounds of water and homogenizing the mixture in a two stage homogenizer at 2500 psi and 500 psi.
  • the homogenized mixture was blended with 7 pounds cheese, 1.5 pounds milk fat, and 5.5 pounds milk protein concentrate in a ribbon blender.
  • the blend was transferred into a cooker, mixed with 2.5 pounds of emulsifying salts (disodium phosphate, citric acid, trisodium citrate, and sodium chloride), and heated to 175° F. for 1 minute.
  • the final cooked emulsion was then hot-packed into both loaf and slice forms.
  • the resulting loaf had a penetrometer firmness of 12.4 mm.
  • An emulsion was prepared by mixing 10.75 pounds soy protein concentrate, 26.7 pounds water, and 7.7 pounds milkfat, and then homogenizing them in a 2-stage homogenizer at 2500 psi, and 500 psi.
  • the emulsion was then blended with 7 pounds natural cheese, 6.5 pounds milk protein concentrate, and 2.8 pounds dry whey in a ribbon blender.
  • the blend was transferred into a cooker, mixed with 2.2 pounds of emulsifying salts (disodium phosphate, monosodium phosphate, sodium chloride), and heated to 175° F. for 1 minute.
  • the final cooked emulsion was then hot-packed into both loaf and slice forms.
  • the resulting loaf had a penetrometer firmness of 9.0 mm.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
US10/207,591 2002-07-29 2002-07-29 Processed cheese made with soy Expired - Fee Related US6893674B2 (en)

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Application Number Priority Date Filing Date Title
US10/207,591 US6893674B2 (en) 2002-07-29 2002-07-29 Processed cheese made with soy
CA002435818A CA2435818A1 (en) 2002-07-29 2003-07-22 Processed cheese made with soy
JP2003280377A JP4088219B2 (ja) 2002-07-29 2003-07-25 大豆から製造されるプロセスチーズ
BR0302501-2A BR0302501A (pt) 2002-07-29 2003-07-28 Método papa produzir um produto de queijo processado homogêneo contendo soja
AU2003227285A AU2003227285B2 (en) 2002-07-29 2003-07-29 Processed cheese made with soy

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US10/207,591 US6893674B2 (en) 2002-07-29 2002-07-29 Processed cheese made with soy

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JP (1) JP4088219B2 (pt)
AU (1) AU2003227285B2 (pt)
BR (1) BR0302501A (pt)
CA (1) CA2435818A1 (pt)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060198938A1 (en) * 2005-03-02 2006-09-07 Kraft Foods Holdings, Inc. Processed cheese made with soy
US20080145498A1 (en) * 2006-12-14 2008-06-19 Kraft Foods Holdings, Inc. Texture and shape control process for acidified food products
US11771104B2 (en) 2016-08-25 2023-10-03 Perfect Day, Inc. Food products comprising milk proteins and non-animal proteins, and methods of producing the same
WO2024246250A1 (en) 2023-05-31 2024-12-05 Planetdairy Aps A sliceable hybrid cheese and method of preparing thereof

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US7579033B2 (en) * 2004-05-03 2009-08-25 Leprino Foods Company Methods for making soft or firm/semi-hard ripened and unripened cheese and cheeses prepared by such methods
US8603554B2 (en) * 2004-05-03 2013-12-10 Leprino Foods Company Cheese and methods of making such cheese
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US7585537B2 (en) * 2004-05-03 2009-09-08 Leprino Foods Company Cheese and methods of making such cheese
US20060008555A1 (en) * 2004-07-07 2006-01-12 Leprino Foods Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products
DE602006018778D1 (de) * 2005-11-14 2011-01-20 Unilever Nv Mayonnaiseprodukt und verfahren zu seiner herstellung
JP5267266B2 (ja) * 2009-03-25 2013-08-21 不二製油株式会社 プロセスチーズ様食品の製造法
MX385740B (es) * 2013-03-15 2025-03-18 Jeneil Biotech Inc Matrices de proteínas naturales reestructuradas.
JP6241179B2 (ja) * 2013-09-30 2017-12-06 不二製油株式会社 大豆蛋白質含有チーズ様食品
CN111357826B (zh) * 2018-12-25 2022-11-22 丰益(上海)生物技术研发中心有限公司 传统口感豆制品专用粉及其制品
JP7841230B2 (ja) * 2021-08-30 2026-04-07 不二製油株式会社 チーズ類を用いた調理加工食品の製造方法
CN114601015A (zh) * 2022-03-16 2022-06-10 华中农业大学 益生菌大豆蛋白植物奶酪制作方法

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3982025A (en) 1973-12-11 1976-09-21 Fuji Oil Company, Ltd. Soy cheese spread and process for preparing same
US4080477A (en) 1972-10-23 1978-03-21 Fuji Oil Co., Ltd. Processed cheese-like product containing soy cheese
US4303691A (en) 1977-11-09 1981-12-01 Anderson, Clayton & Co. Proteinaceous food product
US4349576A (en) 1980-12-29 1982-09-14 A. E. Staley Manufacturing Company Soy isolate in meltable imitation cheese
US4678676A (en) 1983-10-04 1987-07-07 Taiyo Yushi K.K. Method of producing cheese-like emulsified food
US5858449A (en) 1996-04-09 1999-01-12 E. I. Du Pont De Nemours And Company Isoflavone-enriched soy protein product and method for its manufacture

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4080477A (en) 1972-10-23 1978-03-21 Fuji Oil Co., Ltd. Processed cheese-like product containing soy cheese
US3982025A (en) 1973-12-11 1976-09-21 Fuji Oil Company, Ltd. Soy cheese spread and process for preparing same
US4303691A (en) 1977-11-09 1981-12-01 Anderson, Clayton & Co. Proteinaceous food product
US4349576A (en) 1980-12-29 1982-09-14 A. E. Staley Manufacturing Company Soy isolate in meltable imitation cheese
US4678676A (en) 1983-10-04 1987-07-07 Taiyo Yushi K.K. Method of producing cheese-like emulsified food
US5858449A (en) 1996-04-09 1999-01-12 E. I. Du Pont De Nemours And Company Isoflavone-enriched soy protein product and method for its manufacture
US5858449B1 (en) 1996-04-09 2000-11-07 Du Pont Isoflavone-enriched soy protein product and method for its manufacture

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20060198938A1 (en) * 2005-03-02 2006-09-07 Kraft Foods Holdings, Inc. Processed cheese made with soy
US20080145498A1 (en) * 2006-12-14 2008-06-19 Kraft Foods Holdings, Inc. Texture and shape control process for acidified food products
US11771104B2 (en) 2016-08-25 2023-10-03 Perfect Day, Inc. Food products comprising milk proteins and non-animal proteins, and methods of producing the same
WO2024246250A1 (en) 2023-05-31 2024-12-05 Planetdairy Aps A sliceable hybrid cheese and method of preparing thereof

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Publication number Publication date
CA2435818A1 (en) 2004-01-29
AU2003227285B2 (en) 2008-07-17
BR0302501A (pt) 2004-08-24
AU2003227285A1 (en) 2004-02-12
JP4088219B2 (ja) 2008-05-21
US20040018292A1 (en) 2004-01-29
JP2004129648A (ja) 2004-04-30

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